{"id":8012,"date":"2018-02-17T15:41:32","date_gmt":"2018-02-17T15:41:32","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?page_id=8012"},"modified":"2018-02-27T15:06:30","modified_gmt":"2018-02-27T15:06:30","slug":"chefemaitrelab-antonio-labriola-roberta-scarpitti-cooklab-italia","status":"publish","type":"page","link":"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-antonio-labriola-roberta-scarpitti-cooklab-italia\/","title":{"rendered":"Antonio Labriola e Roberta Scarpitti &#8211; Cooklab Italia"},"content":{"rendered":"<div class=\"5b9f9fcabed12e1b7386184972120b4d\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<script>\r\n  (adsbygoogle = window.adsbygoogle || []).push({\r\n    google_ad_client: \"ca-pub-2794626404475357\",\r\n    enable_page_level_ads: true\r\n  });\r\n<\/script>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8015\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-antonio-labriola-roberta-scarpitti-cooklab-italia\/image-3225\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-166.jpeg?fit=594%2C895&amp;ssl=1\" data-orig-size=\"594,895\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1517508052&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Antonio Labriola&lt;\/p&gt;\n\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-166.jpeg?fit=199%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-166.jpeg?fit=594%2C895&amp;ssl=1\" class=\"myFoto aligncenter wp-image-8015 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-166-199x300.jpeg?resize=199%2C300\" alt=\"\" width=\"199\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-166.jpeg?resize=199%2C300&amp;ssl=1 199w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-166.jpeg?w=594&amp;ssl=1 594w\" sizes=\"(max-width: 199px) 100vw, 199px\" data-recalc-dims=\"1\" \/><\/p>\n<p><strong>Antonio Labriola<\/strong><br \/>\n\u201cUno psicologo con la testa in cucina\u201d.<\/p>\n<p>Mi piace definirmi cosi, le mie due passioni cucina e psicologia ho sempre cercato di farle convivere insieme. Credo che la cucina sia una cara amica con la quale ho la libert\u00e0 di parlare sinceramente e attraverso la quale posso esprimere parte di me. La cucina per me \u00e8 qualcosa che nasce sin da piccolo con i ricordi dei pranzi domenicali dalla nonna che ero solito aiutare e \u201cdisturbare\u201d assaggiando quello che c\u2019era in pentola.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8018\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-antonio-labriola-roberta-scarpitti-cooklab-italia\/image-3228\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-169.jpeg?fit=1270%2C848&amp;ssl=1\" data-orig-size=\"1270,848\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;appiottiluca@hotmail.com&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1498656080&quot;,&quot;copyright&quot;:&quot;APPIOTTI Luca&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-169.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-169.jpeg?fit=640%2C428&amp;ssl=1\" class=\"myFoto aligncenter wp-image-8018 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-169-300x200.jpeg?resize=300%2C200\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-169.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-169.jpeg?resize=768%2C513&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-169.jpeg?resize=1024%2C684&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-169.jpeg?w=1270&amp;ssl=1 1270w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/>Ho sviluppato il mio know how attraverso anni passati fra la cucina e la sala, ho poi deciso di effettuare un corso professionale con il Gambero Rosso con il quale poi ho continuato a collaborare come docente. Ho fatto esperienza in ristoranti da battaglia e stellati per poi, dopo aver incontrato Roberta Scarpitti, intraprendere il progetto di consulenza, catering, chef a domicilio ed altro dal nome Cooklab. Nel 2017 ho deciso di accrescere la mia formazione con un corso sull\u2019organizzazione d\u2019eventi ad opera di Identit\u00e0 Golose. Al momento mi muovo lavorativamente tra Torino e Milano, dove mi occupo di consulenza nel food&amp;beverage e consulenza nella comunicazione tra cucina e sala.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8016\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-antonio-labriola-roberta-scarpitti-cooklab-italia\/image-3226\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-167.jpeg?fit=768%2C1024&amp;ssl=1\" data-orig-size=\"768,1024\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1517508087&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Roberta Scarpitti&lt;\/p&gt;\n\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-167.jpeg?fit=225%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-167.jpeg?fit=640%2C853&amp;ssl=1\" class=\"myFoto aligncenter wp-image-8016 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-167-225x300.jpeg?resize=225%2C300\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-167.jpeg?resize=225%2C300&amp;ssl=1 225w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-167.jpeg?w=768&amp;ssl=1 768w\" sizes=\"(max-width: 225px) 100vw, 225px\" data-recalc-dims=\"1\" \/><\/p>\n<p><strong>Roberta Scarpitti<\/strong><br \/>\nSono cresciuta tra l\u2019Abruzzo e il Molise, cullata dalla brezza marina del mare di Pescara e l\u2019ombra delle montagne di Carovilli. Appassionata e incuriosita del perch\u00e9 alcune cose accadano mi porta ad avvicinarmi al mondo della cucina ed alla chimica che vi si \u201cnasconde\u201d dietro e quale mondo migliore dei lievitati per soddisfarmi portandomi dietro quel bagaglio che solo le nonne possono donarti insieme alla conoscenza ed allo studio continuo. Per me lavorare con l\u2019impasto \u00e8 come prendersi cura di qualcosa di vivo, a cui bisogna dedicare tempo ed attenzione, ogni lievitato ha una sua storia, \u00e8 figlio del suo \u201ccreatore\u201d che in lui ripone tutto il suo amore e sapere. Mi trasferisco a Torino nel 2011 per lavoro e decido di frequentare un corso professionalizzante sull\u2019arte bianca presso il Gambero Rosso, poi decido di farmi le ossa presso alcuni panifici e alcune pizzerie di Torino, per poi essere chiamata a gestire il reparto di panificazione e pizzeria di un locale di nuova apertura.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8017\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-antonio-labriola-roberta-scarpitti-cooklab-italia\/image-3227\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-168.jpeg?fit=2000%2C1333&amp;ssl=1\" data-orig-size=\"2000,1333\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;appiottiluca@hotmail.com&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;APPIOTTI Luca&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-168.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-168.jpeg?fit=640%2C426&amp;ssl=1\" class=\"myFoto aligncenter wp-image-8017 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-168-300x200.jpeg?resize=300%2C200\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-168.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-168.jpeg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-168.jpeg?resize=1024%2C682&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-168.jpeg?w=2000&amp;ssl=1 2000w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-168.jpeg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-168.jpeg?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/>Durante un evento nel 2016 incontro Antonio Labriola e nasce il sodalizio lavorativo che ci ha portati a sviluppare il progetto Cooklab (che opera su Torino e non solo), creazione eventi, showcooking, consulenze sul food&amp;beverage, chef a domicilio, e corsi di cucina. Per soddisfare la continua formazione in cui credo fermamente, infatti amo definirmi una Panificatrice\/Pizzaiola Pensante, nel 2017 ho deciso di frequentare un corso di Identit\u00e0 Golose di \u201cFood Event Manager\u201d che mi ha permesso oltre che ampliare il mio sapere anche quello di darmi la possibilit\u00e0 di conoscere nuove persone ed iniziare nuove collaborazioni su Milano. Vi dir\u00f2 altro di me uno spicchio alla volta\u2026<\/p>\n<p style=\"text-align: center;\"><strong>COOKLAB<\/strong><\/p>\n<p style=\"text-align: left;\">Cooklab nasce con l\u2019idea di essere un laboratorio \u201citinerante\u201d di cucina. Questo perch\u00e9 i due ragazzi che portano avanti quest\u2019idea, Antonio Labriola e Roberta Scarpitti, hanno viaggiato per studio e formazione in giro per l\u2019Italia fino ad arrivare a Torino dove si sono incontrati ed hanno iniziato a collaborare.<br \/>\nNel logo sono stati ripresi gli attrezzi di un\u2019officina e gli ingranaggi alla base della meccanica che riconducono all\u2019idea di Torino \u201ccitt\u00e0 industriale\u201ded anche agli \u201cstrumenti\u201d legati alla cucina ed al cibo, la forchetta ed il coltello, che si fondono per creare una simbiosi che rafforza il concetto di manualit\u00e0, laboriosit\u00e0 ed interazione tra persone.<br \/>\nI servizi offerti da Cooklab sono diversi, dallo chef\/pizzaiolo a domicilio ai corsi di cucina a domicilio, dalle consulenze nel food&amp;beverage agli showcooking per aziende.<br \/>\nAlla base c\u2019\u00e8 il legame fra cucina e manualit\u00e0, fra passione e sacrificio, fra professionalit\u00e0 e formazione continua ma soprattutto fra tradizione ed innovazione. Una delle \u201cmissioni\u201d principali \u00e8 quella di portare avanti le tradizioni culinarie tramandate dalle nonne e dalle mamme per far s\u00ec che questo bagaglio importantissimo non venga mai smarrito, attualizzando il tutto con l\u2019ausilio delle nuove tecnologie e delle conoscenze scientifiche.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8013\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-antonio-labriola-roberta-scarpitti-cooklab-italia\/cook\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/cook.jpg?fit=2048%2C994&amp;ssl=1\" data-orig-size=\"2048,994\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"cook\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/cook.jpg?fit=300%2C146&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/cook.jpg?fit=640%2C311&amp;ssl=1\" class=\"aligncenter wp-image-8013\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/cook.jpg?resize=300%2C146\" alt=\"\" width=\"300\" height=\"146\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/cook.jpg?w=2048&amp;ssl=1 2048w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/cook.jpg?resize=300%2C146&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/cook.jpg?resize=768%2C373&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/cook.jpg?resize=1024%2C497&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/cook.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/cook.jpg?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><br \/>\nSito: <span style=\"color: #0000ff;\"><strong><a style=\"color: #0000ff;\" href=\"http:\/\/thecooklab.it\/\">http:\/\/thecooklab.it\/<\/a><\/strong><\/span><br \/>\nMail: <span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"mailto:cooklabitalia@gmail.com\">cooklabitalia@gmail.com<\/a><\/span><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.facebook.com\/CookLabItalia\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7591\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-raffaele-de-mase-flora-restaurant-roma\/image-3048\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?fit=512%2C512&amp;ssl=1\" data-orig-size=\"512,512\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?fit=512%2C512&amp;ssl=1\" class=\"aligncenter wp-image-7591\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10-150x150.png?resize=80%2C80\" alt=\"\" width=\"80\" height=\"80\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?w=512&amp;ssl=1 512w\" sizes=\"(max-width: 80px) 100vw, 80px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.instagram.com\/cooklabitalia\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7630\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-daniele-ciaccio-assaggia-roma\/image-3056\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?fit=2000%2C2000&amp;ssl=1\" data-orig-size=\"2000,2000\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?fit=640%2C640&amp;ssl=1\" class=\"aligncenter wp-image-7630\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11-150x150.png?resize=75%2C75\" alt=\"\" width=\"75\" height=\"75\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?w=2000&amp;ssl=1 2000w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 75px) 100vw, 75px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p style=\"text-align: center;\">\n<div class=\"display-posts-listing\"><div class=\"listing-item\"><a class=\"image\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/18\/antonio-labriola-matera-2019\/\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-197.jpeg?resize=150%2C150&amp;ssl=1\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-197.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-197.jpeg?zoom=2&amp;resize=150%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-197.jpeg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-attachment-id=\"11695\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/18\/antonio-labriola-matera-2019\/image-4969\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-197.jpeg?fit=2016%2C1183&amp;ssl=1\" data-orig-size=\"2016,1183\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-197.jpeg?fit=300%2C176&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-197.jpeg?fit=640%2C376&amp;ssl=1\" \/><\/a> <a class=\"title\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/18\/antonio-labriola-matera-2019\/\">Antonio Labriola: &#8220;Matera 2019&#8221;<\/a> <span class=\"excerpt-dash\">-<\/span> <span class=\"excerpt\">Omaggio alla \"Citt\u00e0 dei Sassi\", una ricetta che parla di territorio in modo creativo realizzata da Antonio Labriola chef di&hellip; <span class=\"excerpt-more\">...<\/span><\/span><\/div><div class=\"listing-item\"><a class=\"image\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/04\/antonio-labriola-il-calamaroon-the-green\/\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-24.jpeg?resize=150%2C150&amp;ssl=1\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-24.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-24.jpeg?zoom=2&amp;resize=150%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-24.jpeg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-attachment-id=\"10638\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/04\/antonio-labriola-il-calamaroon-the-green\/image-4329\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-24.jpeg?fit=1476%2C817&amp;ssl=1\" data-orig-size=\"1476,817\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-24.jpeg?fit=300%2C166&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-24.jpeg?fit=640%2C354&amp;ssl=1\" \/><\/a> <a class=\"title\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/04\/antonio-labriola-il-calamaroon-the-green\/\">Antonio Labriola: Il calamaro\u2026on the green<\/a> <span class=\"excerpt-dash\">-<\/span> <span class=\"excerpt\">Ricetta dai sapori semplici e concreti, creata da Antonio Labriola chef di \"CookLab\", laboratorio \u201citinerante\u201d di cucina, con Pasta di&hellip; <span class=\"excerpt-more\">...<\/span><\/span><\/div><div class=\"listing-item\"><a class=\"image\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/03\/07\/pizza-labriola\/\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-72.jpeg?resize=150%2C150&amp;ssl=1\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-72.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-72.jpeg?zoom=2&amp;resize=150%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-72.jpeg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-attachment-id=\"9455\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/03\/07\/pizza-labriola\/image-3722\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-72.jpeg?fit=960%2C720&amp;ssl=1\" data-orig-size=\"960,720\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-72.jpeg?fit=300%2C225&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-72.jpeg?fit=640%2C480&amp;ssl=1\" \/><\/a> <a class=\"title\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/03\/07\/pizza-labriola\/\">CookLab con Molini Riggi: Pizza da Forno Casalingo con pietra ollare<\/a> <span class=\"excerpt-dash\">-<\/span> <span class=\"excerpt\">Ricetta creata da CookLab con farina di antico frumento duro siciliano Perciasacchi Molini Riggi, una farina ottenuta da molitura a&hellip; <span class=\"excerpt-more\">...<\/span><\/span><\/div><div class=\"listing-item\"><a class=\"image\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/28\/cooklab-chitarrina-al-ragu-bianco-con-funghi\/\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-26.png?resize=150%2C150&amp;ssl=1\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-26.png?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-26.png?zoom=2&amp;resize=150%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-26.png?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-attachment-id=\"9297\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/28\/cooklab-chitarrina-al-ragu-bianco-con-funghi\/image-3631\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-26.png?fit=960%2C714&amp;ssl=1\" data-orig-size=\"960,714\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-26.png?fit=300%2C223&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-26.png?fit=640%2C476&amp;ssl=1\" \/><\/a> <a class=\"title\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/28\/cooklab-chitarrina-al-ragu-bianco-con-funghi\/\">CookLab con Molini Riggi: Chitarrina al rag\u00f9 bianco e funghi<\/a> <span class=\"excerpt-dash\">-<\/span> <span class=\"excerpt\">Ricetta creata da CookLab con farina di antico frumento duro siciliano Perciasacchi Molini Riggi, una farina ottenuta da molitura a&hellip; <span class=\"excerpt-more\">...<\/span><\/span><\/div><\/div>\n<!--CusAds0-->\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div>","protected":false},"excerpt":{"rendered":"<p>Antonio Labriola \u201cUno psicologo con la testa in cucina\u201d. Mi piace definirmi cosi, le mie due passioni cucina e psicologia ho sempre cercato di farle convivere insieme. Credo che la [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":8762,"parent":6441,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"jetpack_post_was_ever_published":false,"footnotes":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Antonio Labriola e Roberta Scarpitti - Cooklab Italia - #ChefeMaitreLab<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-antonio-labriola-roberta-scarpitti-cooklab-italia\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Antonio Labriola e Roberta Scarpitti - Cooklab Italia - #ChefeMaitreLab\" \/>\n<meta property=\"og:description\" content=\"Antonio Labriola \u201cUno psicologo con la testa in cucina\u201d. Mi piace definirmi cosi, le mie due passioni cucina e psicologia ho sempre cercato di farle convivere insieme. 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